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These almond flour cupcakes are so moist, fluffy, and tender that you won’t believe that they are low-carb! I love that their made in just one bowl.
Love almond flour recipes? Try my almond flour banana bread, almond flour cookies, almond flour muffins, and almond flour pancakes.
I believe cupcakes need to be light, fluffy, and moist in the middle, and these cupcakes made with almond flour tick those boxes. Inspired by keto cupcakes and keto chocolate muffins, these look down to dense and dry cupcakes that look pretty but taste pretty bad!
Table of Contents
Why I love this recipe
- These cupcakes are low-carb. With just 2 grams of net carbs, these have no grains, butter, or oil are needed, but you’d never tell. Oh, and they are also gluten-free, sugar-free, and grain-free.
- Perfect texture and flavor. They are moist, fluffy, and have a gorgeous tender crumb. They are sweet and full of chocolate flavor, and taste like classic cupcakes made with wheat flour.
- Quick and easy. These are the kind of cupcakes I’d make when I need a wholesome chocolate fix FAST.
Ingredients needed
- Almond flour: Blanched almond flour or superfine almond flour. Avoid using almond meal as it tends to yield a more dense cupcake.
- Cocoa powder: You can use unsweetened or dark cocoa powder. I prefer the latter, as it has a richer flavor and a beautiful, almost black color.
- Granulated sweetener of choice: I like using allulose to keep the carbs down, but white sugar and brown sugar also work. If you want to use liquid sweeteners, you can experiment with honey or maple syrup.
- Baking soda: Gives the cupcakes some rise and fluffiness.
- Salt: Brings out the sweetness of all the ingredients.
- Eggs: Room temperature eggs. Avoid subbing this out with a substitute, as it has not been tested.
- Sour cream OR yogurt: Keeps the muffins moist in the middle. I prefer using sour cream, but Greek or plain yogurt can also be used.
- Vanilla extract: A must for any good muffin or cake recipe!
- Chocolate frosting: Every good cupcake needs a good frosting to top it with. I have a few options, including a 2 ingredient frosting and a healthy frosting.
How to make almond flour cupcakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter. Start by mixing together your dry ingredients in a large mixing bowl. Next, add the rest of the ingredients and whisk together until just combined and mostly smooth.
Step 2- Prep. Now, transfer the cupcake batter into a greased (with coconut oil or butter), 12-count muffin pan or lined with cupcake liners.
Step 3- Bake for around 20 minutes, or until a toothpick comes out mostly clean. Let the cupcakes cool completely before spreading chocolate frosting on each one.
Recipe tips and variations
- Avoid overmixing the batter, as overmixing can result in the center of the cupcakes sinking after they have been baked.
- Do not overbake the cupcakes, as they continue to cook in the muffin tin as they are cooling down. I recommend removing them once a toothpick comes out mostly clean.
- Don’t worry if the tops of the cupcakes are a bit rough-looking. They will be completely covered with frosting.
- Use different frostings– Try a cream cheese frosting, buttercream frosting, or strawberries.
- Add toppings– Sprinkles, chocolate chips, strawberries, or blueberries are some fab additions.
- Make them dairy-free– Swap out the sour cream with dairy-free yogurt.
Storage instructions
To store: Leftover cupcakes can be kept at room temperature for up to 48 hours. If they are left longer, they must be stored in the fridge in an airtight container. If they are covered, they can be kept for up to 1 week.
To freeze: Place leftover cupcakes in a ziplock bag or shallow container and store in the freezer for up to 2 months.
More almond flour recipes to try
Almond Flour Cupcakes
Video
Ingredients
- 2 1/2 cups almond flour
- 1/2 cup cocoa powder
- 1 cup granulated sweetener of choice allulose or monk fruit sweetener *
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup sour cream can use Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup chocolate frosting
Instructions
- Preheat the oven to 180C/350F. Lightly grease and line a 12-count muffin tin with muffin liners.
- In a large mixing bowl, add your dry ingredients and mix well, until combined. Add in your wet ingredients and mix well, until just combined and mostly smooth.
- Distribute your cupcake batter evenly amongst the muffin tin. Bake for around 20 minutes, or until a skewer comes out mostly clean.
- Remove from the oven and let cool completely. Once cool, pipe the chocolate frosting on top.
I made these for my birthday today. They are the best cupcakes I have ever made. You can not tell that they are made with almond flour and munk fruit sugar. Instead of frosting, I made stiff whip cream and used a little munk fruit again.
This is an absolute fantastic recipe. My husband and I really enjoyed them. Thank you!
Love these. I have tried a bunch of different recipes, this has been the best and most consistent. I usually make these without the cocoa powder and then after filling half the cupcakes I add the cocoa powder to make half chocolate and half vanilla.
Any suggestion to replace sour cream with something else? Can you use coconut milk with apple cider vinegar? Not sure what proportion to use. Thank you for the recipe!
You could try thick yogurt.
I’m an avid baker- petty much obsessed. These are amazing! Thank you for the fantastic recipe!
So moist and chocolaty . I’ve made these so many times. They are awesome
I made these today for Valentine’s Day and then are absolutely delicious! I used the basic frosting recipe and added cream cheese and cocoa to it to make a chocolate cream cheese frosting. The cupcake has a really nice crumb and is so moist. I did add 1/8 teaspn of xanthan gum to the cupcakes just so they hold together a little better and it worked great! I will definitely make these again. Thanks for a great recipe!
These cupcakes are fantastic! My DIL is gluten sensitive and so I made these for her birthday. They were so delicious and moist. You wouldn’t know they were gluten free if I didn’t tell her.
Do you think it would be okay to use gluten free flour instead of almond flour?
Not for this recipe!
OMG! I have tried at least a dozen keto chocolate cupcake recipes and didn’t like any of them. This recipe, however, is the bomb! The batter is generous, and the cupcakes are moist and fluffy, even the next day. This is my go to keto chocolate cupcake from now on.
The beat keto dessert. Would happily eat even if not keto. My family loved them and begged me to bake again.
Best cupcakes I have had for years, and so easy!
Will definitely make again. We used Greek yoghurt and they were perfect
Is it possible for you to convert this recipe to grams please?
We haven’t calculated them, but you can try an online converter 🙂
Hi arman, is it possible to use another flour like all-purpose flour maybe? By the way i ‘ve made this recipe and my sister really love it ♥️♥️.
Hi! Make my vegan cupcakes instead 🙂
I’ve made several keto chocolate cupcakes, and this uncomplicated recipe is the best. I used BochaSweet for the batter and frosting, and added 1/2 T. of vegetable oil to the batter because the first batch came out a little dry, and this is the closest to the “real thing” I’ve gotten so far. Thanks! Following.
Fabulous- Thank you, Donna!